I can “truthful Australia”

Dear Folks,

As you know I am also an enthusiast of History, and being Portuguese means that I was brought up with the idea that my small country discovered the all world and that we (as said in Portugal) gave new worlds to the world.

In past Post I have made some remarks about some facts that are not known to most of the public and that present Historians are not even trying to correct wrong information.

The other day I was watching a TV series in the National Geographic Channel (The history of Mankind) and that episode was about Captain Cook and when he arrived in Australia. In that episode, once again, he was presented as the discoverer of Australia.

In past Posts, I have explained how Cook used a Portuguese Map (Delphin Map) and also took with him Portuguese Translators, because Portuguese Navigators actually have sailed those seas centuries before him.

Well, last week I read a very interesting article, apparently in New York it will be sold in an Auction a Portuguese Document from the XVI century, where a Kangaroo is painted.

I leave all considerations and conclusions to all of you that are fun of world history and lovers of the truth.

Do not forget to pay a visit to Portugal, the land of the Discoveries. Go and walk through the streets of Lisbon filled with “Romanticism” and history. Enjoy the food and enjoy the kindness of its Folks.

Bon Appétit,

Chef Gourmet Du Art

I can delicious Bulgarian fried mushrooms - "Gubi v Maslo"

Dear Folks,

I have just returned from my X.mas break in Bulgaria. In previous Posts I had the chance of praising and advertising a wonderful country, a melting pot of Folks, cultures and landscapes.

It is still a diamond in the rough, meaning that it has so many great potentialities still to be explored.

Today, I am going to share with you one of my favorite Bulgarian “Tapas”, it is a quick delicious dish to be enjoyed with friends and family.

Any typical Bulgarian Restaurant will have it in its Menù, so next time that you go there do not forget to ask for it.

You can have  it with a strong full bodied Bulgarian Red Wine, I recommend Black C.

Hope that you will enjoy it as much as my family and I does it.

Bon Appetit,

Chef Gourmet Du Art

Shopping List

1 large can of sliced Mushrooms

50g of Butter

Q.B. Garlic Cloves Q.B.

Q.B. Dill (fresh or dry)

Q.B. Black Pepper

Q.B. Salt

Q.B. Chili Powder

Q.B. Red Paprika

Preparation

Step 1) Open the can and rinse well the mushrooms under cold water, leave them in a strainer;

Step 2) In a large frying pan place the mushrooms and let the water evaporate;

Step 3) Add the butter, bit by bit and let it melt, continue mixing;

Step 4) Add the chili, pepper, salt and red paprika to your taste;

Step 5) Mix everything and add the dill (plenty of it);

Step 6) Finally add the chopped garlic, do not let it burn but it should fry sufficient to add flavor;

Step 7) Don’t allow the mushrooms to burn but they should be slightly fried;

Step 8) As this kind of tapas is supposed to be eaten with bread, make sure that you have enough sauce, add more butter if necessary;

Step 9) Serve the mushrooms in a large plate to be place at the center of table, guests can eat it together with small pieces of white bread;

I CAN MEXICO OR MEXI CAN

Dear Folks,

I have just returned from a business trip from Mexico City, what a great place. It was my first time in Mexico, so I was worried about my security after reading about all the news of the Drug War Cartels but I was also excited in visiting a country that I have long wished visiting.

My first and lasting impression after this visit goes to the Mexican People, they are genuine and extremely friendly. I was a bit appalled by the way that some “Gringos” (US Americans) treated the poor Mexicans.

Mexico is a vibrant country that finally and after years of lost opportunities is claiming its place amongst the most exciting economies in the world.

Mexico city (the biggest city of the world) is a capital where one can literally find everything and a place where you will for sure not be bored.

The food is divine, being the local food excellent but a word goes as well to some very nice International Restaurants (especially Argentinian ones).

A word of appreciation to a special place, a Trendy and Modern Mexican Restaurant called Porfirio’s, where traditional Mexican food is enjoyed in a sofisticated environment.

Tacos are go… if you are in Mexico you will soon realize how delicious and different flavour multiple choice Tacos can  be. In Mexico you can have them from dusk to dawn. I have also tried the ones with Ant eggs, Crickets and Grasshoppers (delicious).

Tequila is the must, do not be fancy and request Wine, after all you are in Mexico. Local food with its many flavours, smells and tastes are to be enjoyed the local way, meaning with Tequila (reposada or Vieja).

If you stay in the fancy Polanco area like I did, you will find the Mexican Rodeo Drive shopping street with all famous brands available, many nice restaurants, cafes and places to chill out.

I suggest Cantina La 20, an exciting place where you do not know if you are in a sports bar, a restaurant, a disco it is a mixture of all three where you have Mariachis Bands, Fortune Tellers, Taco’s, cocktails, etc… all enjoyed alongside trendy, modern and beautiful Mexican People.

Do not miss the opportunity and pay a visit to the Museum of Anthropology, it is in amazing and huge Museum that you will find the Aztec, the Mayan and the Teotihuacan artefacts. The famous Sun Stone can be found there and I am still dazzled after seeing it live.

Just 45 minutes’ drive from Mexico City you can visit the city of the Gods, Teotihuacan. In this city you can find the pyramids (the one for the Sun and the one for the Moon). It has a huge avenue called the Street of the Dead. It was in its days the biggest city in all Americas. It merits your visit and you will never forget it as long as you live. A piece of suggestion, buy a hat next to pyramids and not in the places where they teach you the stone art and pre-Hispanic life. The differences can be from 200 down to 20 pesos.

Another word of advice is that Mexican’s expect a tip, therefore have always with you some coins or small bill pesos, as they are extremely friendly and hard workers but expect reward.

I hope that I have managed to create curiosity towards Mexico.

Bon Appétit,

Chef Gourmet Du Art

Best Gourmet event in the world



Dear Folks,

this Thursday, in my Home Region of the Algarve (Portugal) it will happen the 7^th edition of the International Gourmet Festival.

During this event, held in the prestigious Hotel Vila Joya (Praia da Galé, Albufeira) you will find 40 Chefs from 14 different countries with a total sum of 60 Michelin Stars between them.

Another great news for Portugal (Tourism Industry) that this time, manages to be in the epicenter of the Gourmet World.

The event that will end next 17^th of November will happen mostly in the Vila Joya Restaurant (Two Michelin Stars) but in other venues as well, such as Monte Rei Golf & Country Club, Herdade da Malhadinha Nova and Hotel Conrad Algarve (that receives tonight the grand opening of the event).

So if you want to meet Joan Roca (El Cellar de Can Roca, Spain - voted best restaurant in the world), Alain Passard (L’Arpège, Paris) or Quique Dacosta. Do not miss this opportunity to have them (the best Chefs in World) all under the same roof.

This special unique event is not about competition between the Chefs but a great haut cuisine experience, as we are talking about personalities that have great impact in the Gourmet world.

Bon Apetit,

Chef Gourmet Du Art

Amonst the best wines in the World - Portugal



Dear Folks,

I read today that the renowned North American Wine Magazine "Wine Enthusiast" elected nine Portuguese Wines to their Top Cellar Selection, placing Portugal right behind France, USA and Italy.

With maximum points out of 100, we will find the famous “Quinta do Noval 2011 Nacional Vintage Port” already mentioned in my Blog in previous Posts, sold in the USA around 650 dollars (roughly 481 euros).

Out of this selection of the 100 best wines in the world to keep and enjoy, five are Ports, two from the Douro region and the other two are from the Dao region.

Other than Quinta do Noval, Top Cellar Selection of the "Wine Enthusiast" Magazine chose Taylor Fladgate 2011 Vintage Port (10.º place, 97 points), Quinta do Vesúvio 2011 Capela Vintage Port (15.º, 98), Wine & Soul 2009 Pintas Character (19.º, 95), Warre´s 2011 Vintage Port (25.º, 96), Niepoort 2011 Vintage Port (31.º, 96), Passarela 2009 Casa da Passarela,Vinhas Velhas Tinto (42.º, 94 pontos), Quinta da Romaneira 2009 Reserva (76.º, 94) and the Sogrape 2009 Quinta dos Carvalhais (89.º, 94).

Another great news for the Portuguese Wines who in times of harsh economic crisis give a strong help in Portuguese exports.

Congratulations to the Producers.

Bon Apetit,

Chef Gourmet Du Art

I can delicious Filet Mignon in Crust with secret sauce



Dear Folks,

as you know, sometimes, people manage to still surprise you and when such event is a positive one, it can overwhelming.

In food it is exactly the same but sometimes better, because it involves many senses, such as smell, taste, sight, etc…

Today I am going to share with you a wonderful recipe. I did not had it in a Restaurant but in the house of my friend Fil, apparently it was something that his Grandmother use to cook for him.

It is a dish with several steps, so bear with me, still it will be all worth it, and I am sure that your guests will be impressed as it is not a common dish, still delicious.

It is a filet mignon in crust served with a secret sauce.

Such combination of strong flavour’s require a strong full bodied Red Wine.

Bon Apetit

Chef Gourmet Du Art

Shopping List

3 large filet mignon steaks (two fingers high)

150g of Ham

Rosemary branches Q.B.

Garlic Cloves Q.B.

1 Pack of Millefoglie Pastry (multi-layer ready pastry)

1 Egg Yolk

1 container of Anchovies

1 container of Capers

Olive Oil (good quality) Q.B.

Fresh Parsley Q.B.

Preparation

Step 1) In a large grill pan rub it with olive oil (with garlic if you wish) and cook both side of the filet mignon steak (it is enough to make burn marks on both sides, leave it read in the middle (leave the steaks aside);

Step 2) Open the pastry in a tray, in the middle put the first steak (clean the blood before you place it in the pastry), add a slice of ham on top, and then a rosemary branch. Repeat it with all steaks and form a tower;

Step 3) Close the pastry by wrapping the tower. Make small slices on the top for better cooking;

Step 4) Pre-heat the hoven at 200°, place the pastry and control the cooking process, do not allow to burn, you can also from time to time try to turn the pastry for better cooking (be careful with liquids as the meat will release some blood);

Step 5) Whisk the Egg Yolk and cover the top of the pastry with it, let it be in the hoven for a few minutes still.

Step 6) When it is all cooked remove it from the hoven and let it rest for a bit;

Step 7) Crush four spoons of capers with anchovies, fresh parsley with a bit of olive oil. When you will have a smooth paste add more olive oil and mix it with a fork, place it in a sauce pot with a little spoon.

Step 8) Slice the pastry and serve one by person with the sauce over it.

Step 9) You can serve this delicious dish with hoven small potatoes if you wish.

I can delicious Lobster Claw with Paccheri Pasta - Astice con Paccheri



Dear Folks,

last Saturday my friend and neighbour and I, together with our families organized a Gourmet dinner. Our sole objective was to create a delicious meal using only fresh and quality ingredients.

Because all of us enjoy seafood and with the first glances of Autumn, Summer nostalgia is kicking in, we have decided to use as main ingredient “Lobster Claw”.

Therefore, we have split the shopping list and gather together a few hours in his beautiful kitchen and start experimenting. The end-result was a big Uau, it came really delicious, so it is time to share it with you all, the good followers of this Blog.

Please bare in mind that it is pasta, thus you need to eat it immediately after it is prepared. Use a nice chilled dry White Muller Thurgau from Italy.

Hope that you will enjoy it as much as we did. It can also be considered an aphrodisiac dish, so you can prepare it for your loved one.

Bon Apetit,

Chef Gourmet Du Art

Shopping List:

Fresh and alive Lobster Claw (1 for every two adults circa 400g.)

2 large red onions

Chili Powder q.b.

2 Garlic cloves

400g of small fresh red tomatoes

100g of Fresh Basil

1 Lemon zest

1 small pack of Saffron

1 kg of Pasta Gragnano Paccheri (large loops), 200g for every two adults.

Salt q.b.

Black Pepper q.b.

1 small glass of Cognac

Step 1) Slice the tail out of the Lobster Claw and slice in two half’s the head, slice into pieces the tail;

Step 2) In a large frying pan fry the onions, together with the garlic and the Chili Powder;

Step 3) Remove the garlic from the pan and add the pieces of Lobster Claw;

Step 4) Turn the pieces of Lobster Claw, it should be all fried. Once you are comfortable with the level of cooking add the cognac. Be careful as it will catch fire, don’t worry, it is normal and wait till it finishes, take the lobster out, retrive the shell from the small pieces and crush the big ones;

Step 5) Add to the mixture the small tomatoes sliced in half’s and the chopped basil (the fresh tomatoes and basil should have been prepared a few hours before and kept in the fridge);

Step 6) Mix once in a while all the mixture, lower the fire, wait till the tomatoes melt into a delicious sauce, add salt and pepper to your taste;

Step 7) Bring to boiling point a large pan with water, add salt, lemon peel and the saffron wait 5 minutes, retrieve a cup of this mixture and keep it aside, add the pasta and count ten minutes (if the cooking time of the pasta is 13 minutes);

Step 8) Take the pasta out using a strainer;

Step 9) Pour the pasta into the frying pan where the sauce and the Lobster Claw is and mix it. Add the cup of the water of the pasta and cook it all for another 3 minutes;

Serve it in a large tray and eat it immediately, pasta should be eaten hot.

P.S. This Post is dedicated to Adriano who invented this delicious dish.